Ingredients
1 Tomato
1 Onion
1-2 pods of garlic
1 tbsp desicated/fresh coconut
1/2 tsp Cumin seeds
250 gms Tendli/Kundru
1/2 tsp Turmeric powder
1/2 tsp Red Chili powder
1/2 tsp Corainder powder
1/2 tsp Sabji Masala
1 tbsp Oil
Salt as per taste


Method
1. Wash the tendli and cut into two half.
2. In a grinder grind the tomato, onion, garlic and coconut to form a paste.
3. In a pan heat the oil and add the cumin seeds and let them crackle.
4. Now add the paste and saute it for 2-3 min.
5. Now add all the dry powders and let the gravy cook for 4-5 min till all the water evaporates.
6. Now add some water and add the chopped tendlis in the gravy. Add the salt also.
7. Let the gravy simmer for 6-7 min till the tendlis are cooked properly.
8. Garnish with fresh corainder leaves.

If I think of my favourite paneer recipes, the first thing that comes to mind is paneer butter masala. Whenever we go to a new restaurant and look at the menu to order the food, 90% chance is that we go for paneer butter masala instead of taking a risk with any other dish.
The other day, i just thought of giving a try to make the restaurant style paneer butter masala at home. It came out almost how I wanted, so sharing this recipe of mine with you.

Ingredients
200 gms Paneer cut in cubes
3-4 large tomatoes
1 large onion
1 tsp ginger paste
1 tsp garlic paste
1-2 bay leaf
3-4 black pepper
200 gm butter
1/2 cup cashew paste
1 cup milk
1/2 tsp red chilly powder
1 tsp coriander powder
1/2 tsp garam masala
Salt and sugar to taste

Method
1. Grind the tomatoes and onions in a grinder to form a thick paste.
2. Now in a pan, put 1 tbsp butter and let it heat.
3. Now add the bay leaf and the black pepper and saute for a minute and then add the ginger and garlic pastes.
4. Saute till the ginger and garlic are golden brown and then add the tomato and onion paste in the pan and mix well.
5. Saute the paste for 2-3 min, and then put the red chilly powder, garam masala and the coriander powder.
6. Saute the paste properly till the butter starts leaving the sides of the pan. It will take around 10-15 min to saute.
7.  Now it is the time to add the cashew paste. Saute the mixture for 3-4 min to cook the cashew paste properly.
8. You can now add the salt and sugar as per taste. The use of sugar is optional and can be added if you like the sweet and tangy taste of the gravy.
9. Now it is the time to add the milk to give a gravy texture and stir it continuously on a low flame. You can adjust the quantity of the milk based on the gravy thickness you want.
10.  Now add the paneer cubes into the gravy and let the gravy simmer for 4-5 min on low flame.
11. As a last step add the remaining butter into the gravy. This will give the buttery texture and taste to the gravy.
12. Serve it hot with rotis or rice.

Note: You can also add the kasturi methi at the end to give a different flavor.

I always have a stock of fresh cream (malai) generated from the milk. I generally do not make ghee at home, so always wonder how to consume this malai. Also my family is not very fond of butter so that option is out. Then i thought why not make a jhatpat creamy curry out of it with the common vegetables found at home.
I have previously shared the capsicum tomato sabzi. To the same recipe i have given a twist of creamy texture. This curry was loved by family and specially my 4 years old kid. 
So here goes my jhatpat capsicum tomato creamy curry.

Ingredients

1 Capsicum 
1 Tomato 1 Onion
2-3 garlic pods 1 tbsp oil (I used olive oil)
1/4 tsp Chili powder
1/2 tsp  Turmeric powder
1/2 tsp Coriander powder  salt to taste 1/4 tsp Sugar
1 cup fresh cream

Method
  1. Cut the capsicums, tomatoes and onions in small cubes. 2. Take a kadhai and heat the oil in it 3. Add the crushed garlic and let it fry. Then add the onions and cook till they are soft 4. Now add the capsicums and tomatoes and mix well 5. Add salt, sugar and all dry masalas to it and mix well. 6. Cover with lid and let it cook or 3-4 min. 7. Once the Capsicum is cooked add the fresh cream and mix well. 8. Cook for another 1-2 min stirring it at regular intervals.
9. If you want a semi liquid curry you can add some water to it and give a little boil. I prefer it to be thick so didn't add any water to it. 9. Garnish with fresh coriander leaves. You can also add some kasturi methi to give its flavor. 10. Your jhatpat creamy curry is ready to serve.

Ingredients

2 Medium sized Onions
2 medium sized Tomatoes
200 gm Paneer
1/2 tsp chopped ginger
1/2 tsp Dhaniya (Coriander) powder
1/2 tsp Jeera (Cumin) powder
1/2 tsp Haldi (Turmeric) powder
1/2 tsp Red Chilly powder
1/2 tbsp Tomato Ketchup
2-3 Cardamoms
3-4 Black pepper
1/2 bowl Curd
1/2 bowl Fresh cream
Salt to taste
1 tbsp Ghee + Butter


Method
1. In a pan heat some ghee and butter.
2. Now add the chopped onions and ginger along with cardamom and black pepper and fry till golden brown.
3. Now add the tomatoes and let it cook till tomatoes and soft.
4. Once the tomatoes are cooked add the curd  and some water (around 1/2 cup) and stir properly.
5. Just cook for a min with curd and put this mixture in a blender and blend into a smooth paste.
6. Now again in the same pan add this paste and all the dry masalas and mix well.
7. Cook for 4-5 min and then add the tomato ketchup to it.
8. Add some water if required to adjust the consistency.
9. Now add the paneer cubes and cook for another 3-4 min and put the flame off.
10. Transfer the gravy in a serving bowl and garnish with the fresh cream and green coriander on the top.
11. Your healthy Shahi paneer it ready to serve..!!

Ingredients

1 Cup Chole (Chickpeas)
1 Onion finely chopped
2 tomatoes finely chopped
2 Cardamom
2 Bay leaf
3-4 Cloves
1 Tea bag
1 tsp Ginger paste
1/4 tsp Sugar
1/2 tsp Cumin powder
1/2 tsp Turmeric powder
1 tsp Chili powder
1.5 tsp Coriander powder
1 tsp Black pepper powder
1/2 tsp Garam Masala Powder/Chole masala powder
1/2 tsp Amchur powder (Dry Mango)
Kasuri Methi for flavour
Salt to taste
1 tbsp Oil

Method
1. Soak the chickpeas in enough water for 6-7 hrs
2. In a cooker add the soaked chickpeas along with the cardamom, bay leaf, cloves and tea bag and some salt. Pressure cook for 10 min.
3. Once done remove all the spices and tea bag from it.
4. Now in a pan add the oil and fry the onions and ginger paste till the onions are golden brown.
5. Add the tomatoes and let them cook for 3-4 min till they become soft.
6. Now add all the spice powders are fry for 3-4 min till the oil separates from the masala.
7. Once the masala is done add the boiled chickpeas along with the water as per required consistency. 
8. Simmer the chickpeas for 10-15 min till a gravy is formed.
9. Add more salt if required and kasuri methi and cook for another 2-3 min.
10. Your chole masala is ready to eat. Serve with hot 

I have to put a lot of thought on what to keep in the Lunch Box for my husband everyday. He gets so bored with the routine sabzis, so i have to think of something new everyday. 
Here i am sharing a very simple paneer capsicum masala which is not too dry nor with very liquid gravy and can be easily kept in the lunch box.


Ingredients
1 cup Paneer cubes
2 Capsicum chopped in Cubes
1 Onion chopped in Cubes
1 cup tomato puree
1 tbsp Tomato Ketchup
1/2 tsp Jeera (Cumin)  Seeds
1/2 tsp Chili powder
1 tsp Coriander powder
1/2 tsp Garam Masala
1 tbsp Oil
Salt to taste

Method
1. In a pan take some oil and add the Cumin seeds and let them crackle
2. Now add the onions and let them fry till golden brown
3. Now add the capsicum pieces and mix well. Add the salt and let it cook for 2-3 min.
4. Now add the tomato puree and tomato ketchup along with the chili powder, garam masala and coriander powder and mix well.
5. Let it cook for 5-6 min till the oil separates out.
6. Now add the paneer cubes and mix well.
7. Let it cook for another 2-3 min.
8. Your jhatpat Paneer capsicum masala is ready to serve.

Lauki or Bottle guard is loaded with lots of health benefits. It is one of the most easily digestible vege

1 Lauki (bottle guard)
1 Tomato finely chopped
1/2 tsp haldi (Turmeric) powder
1/2 tsp jeera (Cumin) seeds
1/2 tsp Red chilly powder
1/2 tsp Dhaniya (Coriander) powder
salt to taste
1 tbsp Oil/Ghee for cooking

Method

1. Peel the lauki and cut into cube sized pieces.
2. In a pressure cooker heat some oil/ghee and add the jeera
3. Once they splatter add the tomatoes and all the masalas fry till the tomatoes become soft
4. Now add the lauki pieces along with some water (till the lauki is just covered in water). Don't add too much water as lauki itself looses its water.
5. Pressure cook till 1st whistle and then another 7-8 min on low flame.
6. Garnish with fresh coriander leaves. Your jhatpat lauki is ready to eat.  Serve with hot phulkas...!!

Gatte ki sabzi is one of my most favorite Rajasthani dish specially when served with Churma dal batti. I have learned this recipe from my Mom and now sharing with you guys. I am sure you will love it.

Ingredients
For Gatte
1 cup Besan 
Salt to taste
1/2 tsp Chilly powder
1/2 tsp Dhaniya (Coriander powder)
1/4 tsp  Ajwain (Carom Seeds) 
1/2 tsp Saunf (fennel seeds) powder
Pinch of soda
2 tbsp oil for Mohan
1/4 cup Curd

For Gravy
1 Tbsp Oil/Ghee
1/2 tsp Jeera (Cumin Seeds)
1/4 tsp Hing
1/2 tsp Crushed Green Chilies and Ginger
1/2 tsp haldi (Turmeric) powder
1/2 tsp Red chilly powder
1/2 tsp Dhaniya (Coriander) powder
Few fresh coriander leaves
1/2 cup Curd
1/2 tsp Besan
Salt to taste

Method

1. Mix all the ingredients and add little by little curd to make a smooth dough out of it.

2. Divide the dough in equal parts and make small pipes shaped rolls of it.

3. Take a vessel and boil water in it. Once the water starts boiling add these rolls and boil for 5 min.
4. After 5 min remove and roll and keep aside for cooling. Once the rolls cool, cut them into small pieces.

For Gravy
1. In a pan heat some ghee/oil and add hing and jeera along with crushed green chilly and ginger.
2. Now in a bowl take half cup water and add the dhaniya, haldi and chilly powder and make a paste of it.
3. Add this paste to the pan and fry till the ghee leaves out the mixture. At the time of frying the mixture you can also add few fresh coriander leaves in it.
4. In another bowl take half cup curd and mix 1/2 tsp besan in it and form smooth paste.
5. Now add this curd paste in the pan and on low flame stir it continuously  Add water based on the consistency of gravy you want.
6. Once the gravy boils add the gatte pieces and boil for another 2-3 min.
7. Garnish with fresh coriander and tadka of red chilly powder and ghee.
8. Your delicious Rajasthani Gatte is ready to serve.

Moong dal pakodas is generally liked by everyone. Here i have added these pakodas in gravy which turns them into an interesting curry. Can be had with rice and rotis.

Ingredients

For Pakodas
1 cup yellow moong dal
1/4 cup green moong dal
1/2 tsp ginger paste
1/2 tsp saunf (fennel seeds)
1/2 tsp jeera (cumin seeds)
3-4 green chillies
Oil for frying
salt to taste

For curry
1 Tomato 
1 Onion
1 tsp ginger garlic paste
1/2 tsp haldi (Turmeric) powder
1/2 tsp jeera (Cumin) seeds
1/2 tsp Red chilly powder
1/2 tsp Dhaniya (Coriander) powder
salt to taste
1 tbsp Oil/Ghee for cooking

Method
1. Soak both the moong dal for 2 hrs 
2. After 2 hrs grind the dal into a thick paste
3. Now in bowl mix all the remaining ingredients with the dal
4. Heat the oil in a pan for frying
5. Now with a help of a spoon or with hand put the batter in oil in form of small pakodas.
6. Fry till golden brown. Remove and keep aside
7. Now for the curry grind the tomato and onion into a paste
8. In another pan heat some oil and add the cumin seeds.
9. Now add the ginger garlic paste along with the tomato onion paste
10. Fry it for 2-3 min and then all the masalas.
11. Fry the mixture for another 2-3 min till the oil separates.
12. Now add 2-3 bowl of water and add the pakodas into it.
13. Do adjust the quantity of water as the pakodas absorb lot of water.
14. Let it cook for 5-6 min till the pakodas become soft.
15. Garnish with fresh coriander leaves.
16. Your moong dal pakoda curry is ready to serve.

Have you ever tried to mix the North Indian dish with south indian flavor.. Well this is my experiment with flavors which came out very well and liked by every one.. So guys here presenting my Kadhi with southern twist..!!

Ingredients
1 cup beaten curd
1 tsp Besan
1/2 tsp haldi (Turmeric)
1/2 tsp Rai (Mustard seeds)
1/2 tsp jeera (Cumin Seeds)
1/4 tsp Hing
1/2 tsp Methi seeds
1 tsp Ginger Garlic paste (optional)
few curry leaves
1 tsp chopped green chilles
2 tsp sambhar masala
1 tsp sugar (optional)
salt to taste
1 tbsp Oil

Method
1. In a blender mix the curd and besan with one glass of water to form a smooth paste.
2. In a pan heat some oil and add the hing, rai, jeera and methi seeds. Once they crackle, add the curry leaves and chopped green chillies.
3. Now add our curd and besan mix and stir continuously to avoid any lumps.
4. Add the turmeric powder and salt as per taste.
5. Bring the kadhi to boil and now add the sambhar masala and sugar( if you like sweet kadhi).
6. Let the kadhi boil for 4-5 min. 
7. Your Kadhi with southern twist is ready to serve. You can have it with rotis,rice, khichadi, upma and also with Dal ki Kachori.

Ridge Gaurd or Turai as we recognize is one of the most nutritious vegetable. Its very low in calorie and tasty as well. Hence its one of my favourites and try to include it in my meals. This is a must try recipe. Turai with curd is a very good combination and tastes fantastic.

Ingredients

1/2 kg Turai (Ridge Gaurd)
1 medium size Onion
1/2 tsp Coriander powder
1/2 tsp Jeera (Cumin) powder
1/2 tsp Haldi (Turmeric) powder
1/2 tsp Red Chilly powder
1/4 tsp Hing powder
1 cup beaten curd
1 Tbsp Oil
Salt to taste

Method
1. Peel the turai and cut into dices
2. In in a pan heat some oil and add jeera and Hing powder
3. Now add the onions and fry till translucent
4. Once the onions are done add the diced turai and mix well
5. Now add all the masalas and let it cook on slow flame with lid closed for 7-8 min
6. Once the turai is cooked well, close the flame and add the beaten curd and mix well.
7. Your jhatpat turai ki sabzi is ready to serve.. :)


You may also like   Sukhi (Dry) Turai ki Sabzi
                                 Cabbage Kofta Curry
                                 Jimikand (Yam) ki Sabzi

This sweet and tangy watermelon curry is a must try. You can also eat it during Fasting. 

Ingredients

1 bowl of water melon (de seeded) pieces
1 bowl of water melon juice
1/2 tsp chilly powder
1/2 coriander powder
1/2 cumin seeds
few curry leaves
2 green chilies
1 lemon
1 tbsp Ghee
salt to taste.


Method

1. Heat the oil in a pan and add the cumin seeds.
2. Once they crackle, add the chopped green chilies and curry leaves.
3. Add the watermelon juice along with all the seasonings.
4. Boil for 2 min and now add the water melon pieces.
5. Simmer for another 2 mins.
6. Close the flame and add the lemon juice to it.
7. Garnish with coriander and chopped green chilies. Your jhatpat watermelon curry is ready to eat...!!

Kadhi is something that is generally liked by everyone. I experimented with kadhi by adding moong dal chillas instead of the fried pakodas to make it a little healthy. Moong dal provides all the richness of proteins and adding it to kadhi makes it more tastier also...!!!




Ingredients

For Kadhi
2 cup Dahi (Curd)
5 tsp Besan
2 tsp ginger and green chili paste
few curry leaves
1/2 tsp turmeric (haldi) powder
1/2 tsp cumin (jeera) seeds
1/2 tsp mustard (rai) seeds
1/4 tsp Hing powder
1 tbsp Oil
salt as per taste

For Chillas
2 cup soaked moong dal (at least for 2 hrs)
2 tsp green chili paste
1/2 tsp cumin seeds
salt as per taste


Method
Chillas
1. Grind the soaked moong dal to form a smooth paste
2. Add the salt, green chili paste adn cumin seeds and mix well
3. Now in a pan make medium size chillas with the batter
4. Cut the chillas into square medium sizes and keep aside.

Kadhi
1. In a blender, mix the curd, besan with 3 1/2 cups of water to avoid any lumps
2. Now in a deep pan, add some oil and let it heat
3. Now add the curry leaves, cumin and mustard seeds and allow it to crackle.
4. Now add the curd mix to the pan and stir continuously.
5. Add salt and the ginger and green chili paste to adjust the seasoning.
6. Let it boil for 3-4 min.
7. One the kadhi comes to boil now add our chilla pieces to it and let it simmer for another 2-3 min.
8. Once the chillas become soft, your dish is ready to serve.




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I generally don't like to eat cabbage sabzi much and hence always try to make something else of it. This time i tried making koftas of it which cam out very well. So guys sharing this recipe with you'll. Do try it..!!

Ingredients

For Koftas
1 bowl of grated cabbage
2-3 spoons of Besan (Flour)
1/2 tsp jeera (Cumin Seeds)
2-3 green chilies
salt to taste
Oil for frying

For Curry
2 tomatoes
1 Onion
1 tsp ginger garlic paste
1/2 tsp Jeera (Cumin Seeds)
1/2 tsp Haldi Powder (Turmeric)
1/2 tsp Red Chilly powder
1 tsp Coriander Powder
1/2 tsp Kasoori Methi


Method

Koftas
1. In a bowl mix the grated cabbage (you can use a mixer to grate), besan, jeera chopped green chilies, and salt to make a thick paste.

2. Don't use water as cabbage will leave its water once the salt is added.
3. Now heat some oil for frying in a frying pan.
4. Make small koftas and fry them till golden brown.

Curry
1. Make a paste of tomatoes and onions
2. In a pan, heat some oil and add the cumin seeds 
3. Now add the ginger garlic paste and the tomato onion paste.
4. Add the masalas like haldi powder, coriander powder and red chilly powder.
5. Fry the paste for 2-3 min till the oil separates.
6. Now add 2 bowls  of water (depending on the consistency of the curry you want) and let it boil for 2-3 min.
7. Add some salt and crushed kasoori Methi to the curry.
8. Now add our koftas and simmer on low flame for 3-4 min, till the koftas become soft.
9. Your Kofta curry is ready to serve.

Ingredients

3-4 Papads (i generally use moong dal papads)
1 bowl of yogurt
1/2 teaspoon cumin seeds
1/4 tea spoon turmeric powder
1/4 tea spoon red chilly powder
1/2 tea spoon coriander powder
1/4 tea spoon Garam Masala
1 table spoon oil 
3-4 cups of water
salt to taste

Method

1. Roast the papads and keep them aside
2. Now in a small bowl put the turmeric, red chilly and coriander powder and some water and mix well to form a liquid paste

3. Now in a cooking pan, heat some oil and add the cumin seeds.
4. Once the seeds splatter add the paste and fry it till the paste looses oil.
5. Add the water and let it boil
6. Once the curry comes to boil, crush the papads into medium pieces and add it to the curry.

7. Let it boil it for 2 min.
8. Now beat the yogurt into a smooth consistency and add it to the curry.
9. Add salt the garam masala powder.
10. Stirring continuously let the curry boil for 3-4 min.
11. Your delicious papad ki curry is ready to ready.

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Also featured in the Tarla Dalal website: http://www.tarladalal.com/Papad-in-Curd-Curry-38076r